Slice off the two lobes of the mango, avoiding the long, flat pit on the inside. Placing the peel of the mango against the side of a glass, so that the glass goes between the mango flesh and mango peel, press down to peel mango lobe. Repeat with the other mango lobe, then slice the flesh into small cubes.

Use a paring knife to cut around the remaining mango pit to remove any other flesh that can be added to the salsa. You should have about ¾ cup of diced mango.

Cut scallions into thin slices.

Cut cucumber into small dice—you should have about 1 cup total.

Using plastic gloves, carefully cut out stem and seeds from habanero pepper, then chop very finely.

Combine chopped mango, scallions, cucumber, ½ of the chopped habanero pepper, pineapple, and corn in a medium bowl, and stir.

Add lime juice and olive oil.

Stir in salt, and season to taste with pepper.

If you want a spicier salsa, add more of the remaining chopped habanero pepper.

Preheat oven to 350° Fahrenheit.

Drizzle 1 ½ tablespoons of olive oil over salmon fillets and use your fingers to spread over the tops of the fillets. Then sprinkle salt and pepper evenly over the tops of the fillets, and rub in gently.

Heat a large ovenproof nonstick skillet on a medium-high setting with the remaining tablespoon of oil.

When pan is hot, add salmon flesh-side down. Sear for 2-3 minutes, until the top is nicely browned, then turn fillets right-side up.

Place skillet in the oven and bake for 7-8 minutes, until just done. Test that the salmon is ready by seeing whether the salmon breaks apart into large flakes when poked with a fork, or whether it is still too raw on the inside.

Serve salmon fillets topped with a big spoonful of mango habanero salsa, and lime wedges on the side (optional).